1 Picture
Ingredients
- 2 large garlic cloves, chopped
- 1/3 cup chopped green onions
- 2 tbsp soy sauce
- 1 tablespoon Chinese rice wine or dry Sherry
- 1 x 2cm cube peeled fresh ginger, chopped
- 2 teaspoons sugar
- 1 teaspoon Asian sesame oil
- 3/4 teaspoon chili-garlic sauce
- 4 x 170gm center-cut skinless salmon fillets
- 1 tablespoon olive oil
- 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
- 115 gm mushrooms, sliced
Details
Servings 1
Adapted from everydaygourmet.tv
Preparation
Step 1
To make marinade, combine first 8 ingredients in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes.
Preheat oven to 500°F, (260°c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
Divide vegetables among plates. Top with salmon. Brush fish with glaze.
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